It feels like just a few minutes ago we were diving into decadent holiday stollen and festive brunches with aplomb. Dashing through the mall for that perfect gift and decking the halls with cocktails and Christmas trees. Oh.. and it was fun.
Alas, the harsh light of January’s New Year’s hopes and resolutions has dawned. Fear not, YEW restaurant + bar is doing our part to make the shift to health and wellness as painless as possible.
BREAKFAST AT YEW
Make the most of your calories, calendar and cash flow by grabbing breakfast on the go from YEW. Post workout, pre-meeting, YEW’s quick and easy “YEW on the Fly” breakfast offerings are just the thing.
Pick up an apple, banana or pear then choose from a dozen flavours of innovative Umpqua Oats oatmeals. From ultra pure, “Not Guilty” and “Square One” flavours to the Hawaiian inspired “Lei’d Back” (cashews, macadamia nuts, papaya) or kid’s fave “Time Out” (peanut butter, chocolate, coconut).
The Classic – ham, egg, white cheddar on whole wheat English muffin
PB & J – peanut butter, home made seasonal jam and sliced bananas on a multigrain bagel
Crab Sandwich – Dungeness Crab, avocado, brie, tomato chili jam, pizza bianca bread
Organic Power Cookie – oats, spelt, sunflower seeds, cranberries, pumpkin seeds, dark chocolate
We’ve got a great selection of bottled juices and smoothies – and of course, the antidote to morning – coffee! Locally roasted 49th Parallel gourmet beans brewed by our talented ‘bartenderistas’ are the foundation for our competitively priced lattes, Americanos, cappuccinos and mochas.
January 20 – February 5, 2012
YEW restaurant + bar is thrilled to participate in Tourism Vancouver’s 10th Annual Dine Out Vancouver Restaurant Festival. As Canada’s largest and best restaurant promotion, YEW is proud to offer a delicious and innovative three-course dinner menu for an exceptional value.
This is the ideal opportunity for guests who haven’t had a chance to dine at YEW since the shift to our new seafood concept! We are pleased to offer a delicious selection of plates, with something for everyone, at the $38 price point. Those feeling like an ultra decadent dining experience will enjoy our “add on” options.
As per the spirit of the festival, Dine Out Vancouver menus will be kept under wraps until January 9 – where all will be revealed here. Rest assured, YEW will offering a great selection of fresh flavours that will entice both regulars and new visitors.
CHEF NED’S NEW MENU
Riding high on YEW’s September re-launch as a seafood concept and consequently being named as one of Vancouver’s top 2011 food trends in the Globe & Mail, is a great place to begin a brand new year. When asked to describe the new menu, Chef Ned Bell says, “it’s all about sharing – share the fish!” Guests have a great selection of new dishes to choose from. Bell’s concept of ‘globally inspired, locally created’ has influenced most every menu item. YEW’s successful new seafood concept dishes have been tweaked with Asian and French flavour profiles, seasonal ingredients and classic techniques.
Three “turf & fish” entrees pair the best of land and sea:
Beef + Lobster: Beef Fillet, Butter Poached Lobster, Peas n’Carrots
Chicken + Prawns: BC Spot Prawn Béarnaise, Golden Potato Puree & Winter Greens
Boar + Scallop: Wild Boar Tenderloin, Seared Scallops, Mascarpone Polenta, Orange & Vanilla Vinaigrette
Hearty, share-minded seafood entrees:
Bouilliabaise: Seafood, Spicy White Wine Broth, Grilled Bread & Aioli
Paella: Seafood, Wine Dried Chorizo and Saffron Rice
Vancouver Aquarium’s ‘Best Pairing’ Chowder Chowdown Champion
Chowder: Creamy Smoked Black Cod & Local Apples
Don’t worry! Crowd pleasers and instant signature dishes, like our Dungeness Crab Tacos and Lobster Poutine aren’t going anywhere. And neither is the ultimate seafood celebration in our “Share the Fish” seafood towers!
CHEF BRUNO
Pastry Chef Bruno Feldeisen and his Dessert Tapas noted in www.starchefs.com ! Always striving to be ahead of the curve – YEW restaurant + bar’s debuted our take on “small desserts” in 2010 – noted as one of the hot food trends that overtook 2011. Chef Bruno draws in crowds with dessert tapas, including bruléed lollipops and his rich Duck Egg Custard. Big on flavour, no matter the size. Click here for more details. New York based, Starchefs.com is an well-respected industry magazine for culinary insiders. StarChefs.com generates traffic of over 30 million hits a month and was nominated for Best Web Site for Food and Nutrition by the James Beard Foundation.
